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diff --git a/content/instant-tom-yam-kung-noodle-soup.md b/content/instant-tom-yam-kung-noodle-soup.md new file mode 100644 index 0000000..7579b63 --- /dev/null +++ b/content/instant-tom-yam-kung-noodle-soup.md @@ -0,0 +1,35 @@ +--- +title: "Instant Tom Yam Kung noodle soup" +date: 2021-03-11 +tags: ['thai', 'quick', 'soup', 'cheesefare'] +--- + +Instant noodles with processed spices are quick but not the most healthy. It's important to add fresh veggies and eggs. It's a quick tasty lunch, a life saver when going through a busy period. + +- ⏲️ Prep time: 10 minutes +- 🍳 Cook time: 10 minutes +- 🍽️ Servings: 2 people + +## Ingredients + +- 2 packages of vegetable- or tom yam-quick noodles +- 1 can coconut milk +- 10 small or 5 big mushrooms +- 2 eggs +- A few salad leaves (or practically any veggie you have in the fridge) +- 1 lime +- Coriander + +## Directions + +1. Put small amount of water and coconut milk to boil. Add the noodle spices. (If you don't like it too creamy, add extra water.) +2. Chop the mushrooms and coriander (and other veggies if you wish). Cut the lime into four pieces. +3. When boiling add mushroom, and crack the eggs directly into the pot (be sure not to stir after this, otherwise they will break). Wait 30 seconds to 1 minute. +4. Add the noodles and salad leaves (or whatever veggie you got). +5. After 3-5 minutes it's done. Serve in deep bowls. Squeeze the lime juice and chopped coriander on top. + +Pro tip: Squeeze some remaining lime juice into your drinking water. + +## Contribution + +- Ting-Yun Huang, Ricky Lindén - [website](https://rickylinden.com), [donate](https://rickylinden.com/donate.html) |